Published in
Elsevier, Food Chemistry, (150), p. 187-192
DOI: 10.1016/j.foodchem.2013.10.138
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Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products
Journal article published in 2014 by
Brian D. Tobin,
Maurice G. O’Sullivan,
Ruth Hamill 
,
Joseph P. Kerry
,
Joseph P. Kerry
This paper was not found in any repository, but could be made available legally by the author.
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